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Author Notes: This Indian chickpea dish is a staple in my home. If you don’t have cooked chickpeas around, you can use canned, but it will cost about $1 more. - Leanne Brown

Serves 2

1/2tablespoon ghee, or butter plus a splash of olive oil

1teaspoon cumin seeds

1/2cup onion, diced

1teaspoon garlic, finely diced

1teaspoon ginger, finely grated

1/2 jalapeño, finely diced

3teaspoons coriander powder

1teaspoon turmeric powder

1/4teaspoon cayenne pepper

1/2teaspoon garam masala powder

1teaspoon smoked paprika

1/2teaspoon salt

1cup canned, pureed tomatoes

2 1/2cups cooked chickpeas

1/2cup water

Measure out all the spices except the cumin seeds and put them in a small bowl.

Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.

Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.